Growing up, my yaya would cook these amazing meatballs (bola-bola) swimming in sweet and sour sauce. Sometimes she would do bola-bola miswa, a.k.a. Almondigas, which was also one of my all time favorite dishes made by our yaya of 34 years (well, 31 years for me).

I was getting kind of tired of the same bola-bola dishes that I decided to concoct my own bola-bola dish that would be my own family's favorite! I tweaked my kabob recipe a little bit and made it into balls, and used beef and pork instead of lamb and came up with this dish. As for the sauce, I wanted a middle eastern taste to it with a mix of greek at the same time... If that makes any sense at all.

The combination of ingredients and cuisines are explosive! I hope you enjoy this one too! (Read On by clicking Read More -->)
Yield: 6-8 pax

INGREDIENTS:

For the meatballs
1/4 k ground beef sirloin
1/4 k ground pork sirloin
2 eggs
1 1/2 cups Marby's bread crumbs
1 whole white onion minced
1/2 bulb garlic, minced
1/4 cup Worcestershire Sauce
1/4 tsp iodized salt
Pepper
3 Tbsp Cumin Seed Powder
3 Tbsp Dried Oregano (or fresh Oregano, chopped)

For the sauce
1 cup milk
2 Tbsp Salted Butter
1 tsp cornstarch
1 beed bullion
1 can of 400g stems and pieces mushrooms
2/3 cup heavy whipping cream
1 cup sour cream
1 Tbsp Paprika
2 tsp Onion Powder
1 bunch chopped Parsley
Salt and Pepper

DIRECTIONS FOR THE MEATBALLS:
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1.
Combine all the ingredients in a mixing bowl.

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2. Use your hands to mix the ingredients together. I love using my hands to blend and mash the ingredients together because I feel that this tenderizes the meat and at the same time, the ingredients get blended very well rather than using a mixing spoon.

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3.  Heat oil in a non-stick skillet on medium heat. When the oil is hot, put a tiny piece of meatball mixture and cook it so you can taste it. 

If the flavor is alright, use a measuring spoon (1 Tbsp) to scoop some of the meatball mixture and use both palms to roll it into a ball. I like using a Tbsp because it makes the meatballs uniformed.

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4.
Put the uncooked meatballs into the hot skillet and keep turning them over using chopsticks until they cook evenly on all sides. 

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5.
I like the meatballs to have a deep brown color.

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6.
Take the cooked meatballs out of the oil and let them drain on a strainer. Keep them on the strainer until you are ready to serve.

DIRECTIONS FOR THE SAUCE:
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1.
On a heavy bottomed pot, melt the butter.

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2.
Drain the mushrooms and add the mushrooms to the butter to cook.

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3.
Gradually add the milk while stirring continuously to avoid the butter from burning.

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4.
Let the mushroom sauce simmer a minute before adding the cornstarch. Let the sauce thicken a little bit.

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5.
Once the sauce is thicker from it's original consistency, add your beef bullion and let it dissolve.

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6.
Add the heavy whipping cream but drizzling it over the sauce while stirring continuously.

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7.
Add the Paprika and onion powder, and stir to dissolve.

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8.
Pepper the sauce to your liking.

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9.
Add the sour cream. Turn down the heat to low and let the sauce simmer for about 5 minutes. Stir in the parsley.

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10. The consistency should that be of a really creamy sauce. If it's still too runny, add 1tsp of cornstarch dissolved in 1 tsp of water and pour to the sauce. Let it simmer and stir continuously.

Drizzle over your meatballs.

 


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